http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Sun, 12 Feb 2012 16:08:05 +0000 http://www.elanaspantry.com/forums/topic/coconut-flax-bread#post-1794 Tue, 06 Jul 2010 09:41:29 +0000 carrolch 1794@http://www.elanaspantry.com/forums/ <p>Hi inskip14 - Sure! Could you post a link to your blog when you do? Thanks. </p> http://www.elanaspantry.com/forums/topic/coconut-flax-bread#post-1790 Sun, 04 Jul 2010 20:45:33 +0000 inskip14 1790@http://www.elanaspantry.com/forums/ <p>Hi there!</p> <p>I am going to make this tomorrow :) And I would actually like to review on my blog... is that okay? </p> http://www.elanaspantry.com/forums/topic/coconut-flax-bread#post-1720 Tue, 15 Jun 2010 12:49:06 +0000 carrolch 1720@http://www.elanaspantry.com/forums/ <p>As much as I love Elana's almond bread recipes, I was consuming too much nut flour so I tweaked a coconut bread recipe to use instead. It makes a moist and fluffy bread that works for sandwiches and toast. I either bake it in a small loaf pan or, lately, spread it in a rectangle on a silpat-lined sheet to the thickness that I want. I then cut in 12 equal squares and I have slices ready to go. With a loaf, so that the slices aren't too dinky, I cut the loaf in half width-wise then slice it length-wise in desired thickness.</p> <p>Coconut Flax Bread<br /> 1/2 c coconut flour<br /> 1/2 c ground flax<br /> 1 tsp baking soda<br /> 1/2 tsp salt<br /> 5 eggs<br /> 1/4 c kefir (or yogurt)<br /> 1/2 c coconut oil (or butter or grapeseed oil)</p> <p>Mix dry ingredients. Mix wet ingredients separately. Combine wet &amp; dry and let sit for a few minutes. Pour into greased loaf pan &amp; bake at 325 F (my oven is convection; if regular, try 350F) for 30-40 minutes. If using a silpat-lined sheet, bake for about 20 minutes or until toothpick comes out clean.</p> <p>If you try this recipe, please let me know how it works for you. Thanks. </p> http://www.elanaspantry.com/forums/topic/classic-drop-biscuits#post-883 Wed, 13 Jan 2010 08:25:31 +0000 Loubelle48 883@http://www.elanaspantry.com/forums/ <p>We tried them and added 1 tsp. of garlic powder and 1/2 cup of shredded sharp cheddar, and we LOVED them! They tasted very similar to Red Lobster's biscuits, but I agree with previous posts, the agave nectar is not needed, or not as much, anyway. </p> http://www.elanaspantry.com/forums/topic/classic-drop-biscuits#post-483 Thu, 10 Sep 2009 04:41:47 +0000 veg_rn 483@http://www.elanaspantry.com/forums/ <p>earthmotherpurplesky ~ Thanks for your reply. It's ironic because my husband said basically the same thing. He called them a muffin cookie :-)</p> <p>jessica ~ I have ordered flour from honeyville and am eager to see if it changes anything. Thanks for your reply. </p> http://www.elanaspantry.com/forums/topic/classic-drop-biscuits#post-479 Tue, 08 Sep 2009 12:41:19 +0000 jessica 479@http://www.elanaspantry.com/forums/ <p>These biscuits came out perfectly! I followed the recipe and did not make substitutions, using the recommended type of almond flour. </p> http://www.elanaspantry.com/forums/topic/classic-drop-biscuits#post-475 Tue, 08 Sep 2009 05:39:10 +0000 earthmotherpurplesky 475@http://www.elanaspantry.com/forums/ <p>I made the drop biscuits last night using eggs. The only changes I made were that I reduced the agave to 1/8 cup and added a little cheddar cheese. The biscuits were good. I don't think they needed the extra sweetener. I had them with sugar free Polaner blackberry jam and butter. I think with the extra sweetness, they would have had more of a cookie flavor. The texture was okay to me, but my husband describes the texture as "muffiny." I haven't had any bread in two months, so it was a welcomed treat for me, but next time, I think I will try omitting the agave completely. I hope this helps.</p> <p>I should mention that the only problem I had was that the bottoms were too brown even though I only baked them for 12 minutes. </p> http://www.elanaspantry.com/forums/topic/classic-drop-biscuits#post-474 Mon, 07 Sep 2009 12:00:48 +0000 veg_rn 474@http://www.elanaspantry.com/forums/ <p>I have not made any of Elana's breads but I have been baking cookies all weekend <i>(double chocolate mocha from the website)</i> and the flax replacer made a huge difference. The recipe didn't even call for egg or replacer but the consistency was just wet, flat and runny. I modified the wet ingredients and the dry to no avail. The flax addition made them great. </p> <p>After you get the book, let me know about your experiences. </p> http://www.elanaspantry.com/forums/topic/classic-drop-biscuits#post-473 Mon, 07 Sep 2009 06:08:57 +0000 Sugarfreedom 473@http://www.elanaspantry.com/forums/ <p>Hi there,</p> <p>I am still waiting for to book to arrive...so cant be of any help about the biscuits, but would like to ask you if you have tryed the flax+water egg replacement with the Gluten Free Dark "Rye" Bread or any other of Elanas breads, and if so how did it come up?<br /> Thanks </p> http://www.elanaspantry.com/forums/topic/classic-drop-biscuits#post-469 Sat, 05 Sep 2009 09:40:33 +0000 veg_rn 469@http://www.elanaspantry.com/forums/ <p>I just tried the classic drop biscuits from Elana's book and was curious to know how they turned out for others. </p> <p>While they had a familiar "biscuit" aroma, the actual texture and taste was much closer to a cookie. I try to eat vegan most of the time so I did not use eggs but used the typical natural egg replacer (1 TB flax meal mixed with 3 TB water). I have used this replacement in many recipes with great results so I don't know if it was successful here.</p> <p>Anyone else make this recipe using real eggs? If so, what were your results? </p>